I’ve been delaying my post on this fabulous soup because my pictures are butt ugly and I was ashamed to share them with you. Butt. Ugly. Something about the pasty color, the lack of light in my kitchen, the glare of the flash–it was a depressing food shoot. But I’m swallowing my feelings about the pictures because this soup is worth it. With potatoes and cheese and cauliflower and a dash of mustard, it’s comforting and wonderful, and it would be a crime if a little picture trouble prevented me from putting it out there.
I didn’t realize how wonderful this soup was at first because I consumed most of my bowl while the soup was still hot as blazes. As the taste buds were nearly burned out of my mouth, I pondered “this soup is okay–yeah, I guess it’s pretty good.” But once the soup had cooled down, my taste buds had recovered from the shock and I actually started tasting the thing, my enthusiasm grew. It was really good, and I regretted not waiting for it to cool down to a tasteable temperature from the get-go.
So after that heart-warming story, let’s make it! From this recipe on Amy’s amazing blog (Very Culinary), let’s welcome our guest of honor, Creamy Cauliflower Cheddar Soupdiddly-oup-diddly-oup.
2 TBS butter
1 yellow onion
Kosher salt, to taste
1 medium potato
2 cloves garlic
3 ½ cups vegetable broth
½ head of cauliflower
2/3 cup shredded sharp cheddar cheese
2 tsp Dijon mustard
There are the ingredients . . . but have I forgotten something?
Yes! The potato.
Okay, we are now complete.
Sorry, I can’t say the word “complete” without thinking of the Emperor. “Your journey towards the dark side will be complete.” Seriously, say “complete” like the Emperor does. It’s addicting.
Chop the potato into smallish cubes (peel only if desired–I didn’t desire).
Chop up the shallots and onion.
Mince the garlic too! But you’ve seen enough pictures of me mincing garlic. Right? No? Okay, fine.
But just because you asked.
The mincing of the garlic will be complete.
Chop the cauliflower into small florets–but no need to be pretty here. A rough chop will do, because it will all be pureed anyway.
Shred the cheese–and shred extra so that there’s plenty for garnish.
And by “garnish” I mean that gooey, wonderful mess on top of the soup that will make your mouth water and your eyes leak tears of gratitude for the human being who first created this thing called “cheese.”
Melt the butter in a large pot or Dutch oven over medium high heat. Add the shallots and onion and cook for 3 minutes, until softened.
And one more time . . . the softening of the onions will be complete.
Okay, okay. I won’t do it again . . . in writing.
But I’ll be doing it in my mind.
Add the garlic and cook for another 2 minutes, stirring occasionally.
Add a sprinkling of salt, the cubed potato, and the vegetable broth.
Bring to a boil, then cover the pot . . .
. . . lower the heat, and simmer for 8 minutes (until the potatoes are tender).
Add the cauliflower . . .
. . . cover the pot again, and cook for another 10 minutes.
Puree the soup to your desired consistency with an immersion blender:
I like mine with a little chunk still left in it.
Now, stir in the cheese and mustard. I had it prepped in a pile–doesn’t it look attractive? Altogether yummy?
Thankfully it will all disappear into the creamy bowels of the soup. One might even say that the disappearing of the cheese and mustard into the soup will be . . .
Taste and adjust the seasoning with more salt and black pepper if needed.
Serve with extra cheese sprinkled on top!
Thank you Amy for another great recipe!
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